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Uh oh. It’s happening again. More pumpkin! I let the lid off last week with Pumpkin Granola, and I’m back today with these supremely moist, fantastically fluffy, and harvest spice-y Vegan Pumpkin Muffins with Chocolate Chips.

Ultra soft and flavorful Vegan Pumpkin Muffins with Chocolate Chips. Easy, healthy, and filled with all the best flavors of fall!

In the cosmos of pumpkin recipes, it arguably doesn’t get more basic than a chocolate chip pumpkin muffin. Or more delicious.

I’m also willing to argue that these Vegan Pumpkin Muffins should be one of the first treats you bake this fall.

Even if you think you are set with your go-to pumpkin recipes.

Even if you aren’t actually vegan.

Even if you, like my crazy husband, don’t think chocolate chips and pumpkin belong together (WHAT?). Even if you leave the chocolate chips out, these Vegan Pumpkin Muffins still taste heavenly. That is how good they are.

Vegan Pumpkin Muffins – no sugar, egg free, and so easy to make! Kids love this healthy pumpkin muffin recipe. Recipe at

How to Make the Best Vegan Pumpkin Muffins

As basic as a pumpkin muffin can be, they are also tricky to get right.

If you’ve been reading my blog for awhile, you know that I consider muffins Very Serious Business. Remember when I celebrated my 5-year blogiversary with Chocolate Zucchini Muffins instead of cake? THAT is how much I love a good muffin.

And I’m a little, er, particular. (It took me multiple tries to get these Healthy Pumpkin Muffins exactly right, and it was SO worth it.)

A good muffin must be:

  • Sweet but not too sweet.
  • Full of healthy ingredients without actually tasting like health food.
  • Fluffy. They must be fluffy. (Example: Almond Flour Pumpkin Muffins and Raspberry Muffins.)
  • Fast. The batter needs to take no more than 15 minutes to prep. I’m not sure about you, but typically when I want a muffin, I wanted it five minutes ago.

The requirements are out, and the results are in: these Vegan Pumpkin Muffins are very, very good.

They meet my every muffin requirement and may have even usurped my favorite Pumpkin Chocolate Chip Bread for my go-to pumpkin breakfast recipe!

The BEST soft and flavorful Vegan Pumpkin Muffins made with chocolate chips, coconut oil, and naturally sweetened with maple syrup, no sugar! Recipe at

If you’ve been looking for a healthy pumpkin muffin recipe that still tastes great, these Vegan Pumpkin Muffins are it.

The recipe is 100% whole grain, contains no sugar (the refined kind—thank you maple syrup!), and for those with dietary restrictions, this is a recipe for pumpkin muffins without eggs or dairy.

In place of the egg, I used a flax egg, which is a trendy way of saying that I stirred together ground flaxseed and water, let the mix hang out for five minutes to thicken, then added it to the batter.

Like in my Vegan Zucchini Bread recipe, this “flax egg” acts like a regular egg to bind the muffins and help them rise.

The flaxseed swap won’t work in every recipe (the pumpkin muffins only need 2 eggs, so it’s a small portion of the batter), but it was ultra successful in these now egg-free pumpkin muffins.

Bonus: flax is filled with nutrients, so it gives the Vegan Pumpkin Muffins an extra healthy boost. If you don’t need the muffins to be vegan, you can certainly use a regular egg instead.

If you are in the market for easy breakfast recipes you can prep in advance for busy school mornings, work mornings, or, let’s be honest, life mornings (or in the unlikely event of leftovers), these Vegan Pumpkin Muffins are freezer friendly.

How to Store and Freeze These Muffins

  • To Store. Store muffins according to this guide for How to Store Muffins.
  • To Freeze. I like to wrap mine individually and store them in the freezer for up to 3 months, then any time I need a quick boost, reheat one gently in the microwave. Overnight thawing is ideal, but when a lady needs her pumpkin muffin, a lady needs her pumpkin muffin. My fellow muffin lovers, I know you understand.
Soft and moist vegan pumpkin chocolate chip muffins. Our favorite healthy muffin recipe!

More Pumpkin Treats

Vegan Pumpkin Muffins

4.82 from 58 votes
Ultra soft and flavorful Vegan Pumpkin Muffins with Chocolate Chips. Easy, healthy, and filled with all the best flavors of fall!

Prep: 10 minutes
Cook: 27 minutes
Total: 45 minutes

Servings: 10 muffins



  • In a small bowl, stir the flaxseed meal together with 5 tablespoons water. Set aside for 5 minutes to thicken (this creates 2 “flax eggs.”) Preheat the oven to 325 degrees F and lightly coat 10 cups in a standard 12-cup muffin tin with nonstick spray.
  • In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, combine the maple syrup and coconut oil until well blended. Add the thickened flaxseed mixture and beat until fully combined. On low speed, beat in the pumpkin puree, almond milk, and vanilla.
  • In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or spatula, just until the flour disappears. The batter will be very thick. Fold in the chocolate chips, reserving a few to sprinkle over the top if desired.
  • Divide the batter evenly among the prepared muffin cups. For the tallest, fluffiest muffins, I like to use a scoop like this one, which ensures even portions and helps the muffins rise. Fill each cup almost to the top. (My pan yielded 10 muffins. Yours may be a little more or less.) Sprinkle the tops with the remaining chocolate chips. Bake for 26 to 28 minutes, until a toothpick inserted in the center comes out clean.
  • Place the pan on a wire rack and let cool for 5 minutes. With a fork or dull knife, very gently remove the muffins from the pan and place them on a wire rack to finish cooling (do not let them sit in the pan for too long or the heat let off by the muffins expanding will be trapped in the pan and cause the edges to become soggy). Enjoy!



  • If you do not need the pumpkin muffins to be vegan, you can replace the flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) with 2 large eggs at room temperature (omit the water).
  • No pumpkin pie spice? Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground allspice.
  • If you’d like the muffins to be vegan, be sure to use dairy-free chocolate chips.
  • I haven’t yet experimented with making these muffins gluten free. If you’d like to try, I would recommend starting with a 1:1 baking blend like this one.
  • Store muffins according to this guide for How to Store Muffins.


Serving: 1(of 10)Calories: 255kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 7gCholesterol: 1mgSodium: 135mgFiber: 5gSugar: 19g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. I couldn’t agree more – pumpkin season should definitely begin and end with pumpkin muffins! These look absolutely perfect! Definitely at the top of my list for pumpkin-ing this season!

  2. I love pumpkin flavored anything, and these look and sound so yummy, I can’t wait to try them!

    I took the survey!

  3. Took the survey. And I’m definitely putting these st the top of my baking list. I may sprinkle the tops with oats for texture (I love the texture of your chocolate chip pumpkin bread). I do not like any kind of bakery or store muffin at all (gummy, too sweet, weird aftertaste). But you’ve got me hooked on all your muffin recipes. Can’t wait to try these!

  4. I took the survey! These muffins look soooo good. I think they will be my first use of pumpkin for the season cause I am soooo ready for all things fall! Can’t wait to try them :)

  5. I took the survey! I got hooked on Almond Milk because of your recommendation (and also like that it’s dairy free bc of a sensitivity to dairy) and continue to buy it every week. Love it in all of my cereals too! These muffins look delicious and especially love that there’s chocolate in them!! Love the Fall and anything with pumpkin!! ?

  6. Took the survey! These muffins look fabulous – and I’m SO confused by the (unfounded) idea that pumpkin and chocolate don’t go together. The evidence is right in front of our eyes! 

  7. I took the survey!

    Thanks for this recipe (and for the giveaway)! This actually fits a friend very well so I will add it to my list of things I can make for them :)

  8. Took the survey – the best recipe I used Almond Breeze in is your recipe for Chicken Pot Pie. It was SO creamy and smooth. It really convinced me that when you list this ingredient in the recipes, I definitely use it. I’ll be making this recipe but I’ll have to substitute the flax seed with the eggs – flax doesn’t agree with my husband. And I just love the mini chocolate chips – feels like you’re getting more (and I realize how dumb that sounds!) but it works for me!

  9. I took the survey! Hi Erin! Love love your blog! I had a delima yesterday when I ran out of eggs for muffins I made. I don’t have flaxseed meal. What about using chia seeds instead of egg? I’m also fascinated with almond flour. Would this recipe work with that instead of whole wheat flour? Love all your autum recipes! Can’t wait for fall here especially in our 100+ CA weather we’re getting here! Thanks always for your amazing posts!

    1. Hi! I haven’t tried this recipe using chia seeds as an egg replacement, so I can’t recommend that method. Almond flour behaves very differently from whole wheat flour, so that wouldn’t be a 1 to 1 swap. If you’re looking to replace the wheat flour, I’d recommend a 1:1 GF baking blend like this one!

  10. These muffins look delicious, and I’m looking forward to making them! I am loving your healthier takes on traditionally unhealthy foods, especially baked goods. 

    I took the survey!

  11. I took the survey! 

    Also, have you tried making these muffins gluten free? What tips would you have to make successful GF pumpkin chocolate cup muffins following this recipe? 


    1. Hi Elizabeth, I haven’t yet experimented with making these muffins gluten free. If you’d like to try, I would recommend starting with a 1:1 baking blend like this one.

  12. Took the survey! I’m a huge fan of both Almond Breeze and pumpkins – can it get any better than having both in one recipe? :)

  13. Omg I love ❤️ pumpkin and chocolate! And this recipe has both. Love it and can’t wait to try it. 
    Took the survey! Thank you for giving us this opportunity to win $100 Visa gift card. 
    Best wishes for all your upcoming post. 5 stars

  14. I took the survey!!

    And I cannot wait to try this recipe out! I’m pretty sure 90% of my recipe box is Well Plated :-D

  15. These look AMAZING! I’ll have to give them a try! I use your recipes for nearly every baking endeavor I go on and everything is so yummy!!

    I took the survey as well!5 stars

  16. I took the survey! And thank you for making a banana free vegan muffin recipe. I have an allergy (still waiting to be tested), and they are hard to come by. Can’t wait to try!

  17. Love almond milk! Cant wait to try this recipe as I enjoy experimenting with vegan cuisine. I just completed the survey. Thanks for the post!

  18. I took the survey. Anxious to try this recipe! I made your Quinoa Breakfast Bars yesterday. They turned out great!! Keep the awesome ideas coming!

  19. I took the survey!

    I am SO grateful for your website, your recipes hit every interest in regards to health, ethnic, flavor, and type of cooking/baking/grilling/smoothies – I look SO forward to your new posts! Thank you, Erin!

  20. I took the survey! I do wish Almond Breeze would offer their almond milk without carrageenan and ensure that it is non gmo. 

  21. Those muffins look so yummy, will definitely be on my recipe list to try in September.  I also took the survey:)

  22. I took the survey. I just happen to have all the ingredients for the muffins on hand, so I may have to do a bit of baking later this week!

  23. I took the survey! I love Almond Breeze almond milks, I’ve been buying them for years! Thanks for this Awesome recipe, I can’t wait to try it out. I am Crazy for all things pumpkin!5 stars

  24. I took the survey! I also cannot WAIT to make these muffins! I will use the rest of the pumpkin pie can to make your pumpkin snickerdoodles…love those!5 stars

  25. I took the survey! Also, I really need to experiment with baking with flax eggs more – these muffins look PERFECT!

  26. I took the survey! I’ll have to make this recipe this fall; I’m not vegan but my best friend is :)

  27. I took the survey!
    These muffins look delicious! I’m still not quite ready to give into the pumpkin, but will be saving these for when Fall is in full swing!

  28. I took the survey! Chocolate chips in Pumpkin Muffins or Pumpkin Bread is simply lovely! I look forward to trying your recipe.

    1. I hope you love them, Kristen! See the Notes section below the recipe for my tips for a gluten free version!

  29. We are totally muffin twinning today! I can’t resist a good pumpkin muffin and these sound amazing!

  30. I took the survey! Also, I plan on baking it up this weekend with some apples from our yard and will add these to the docket of things to make! Yumm!

  31. I took the survey! Easy as pie, er  pumpkin muffins!  Very excited to try this recipe. Love all your healthier versions, Erin. Thank you.

  32. I took the survey! 
    And these look delicious. I broken open my first can the other day to make some pumpkin oatmeal. I can’t wait to try these!

  33. Too soon!! Haha, just kidding – I love pumpkin bread with chocolate chips and these look delish!

  34. I took the survey!

    These muffins look wonderful! I intend to try this recipe tonight. The ingredients are staples in my household, so no extra shopping is necessary!

  35. I took the survey.  I’ll bet these muffins are wonderful, but they would have to be a snack rather than breakfast – not enough protein.  I don’t do well on high carb low protein meals.   Your instructions for flax eggs are great.  I understand them better now.

  36. I took the survey. I can’t eat chocolate, but I will replace the chips with something yummy and try it!

  37. I took the survey! I’m not sure I have the willpower to have ten tasty muffins on hand…I’m going to halve the recipe for my first foray into baking with ‘flax eggs’.

  38. I took the survey. :) Almond Breeze is so delicious. I put it in my cereal and smoothies. Love the unsweetened vanilla.

  39. I took the survey! And I’m making these muffins first thing tomorrow morning. Maybe it’ll bring a bit of fall our way. :-)

  40. I took the survey! And I am definitely trying the pumpkin muffins. You can never have too many pumpkin recipes!

  41. Fastest. Survey. EVAAAR. 
    Can’t wait to make these muffins and experiment with making them gf. This little lactose intolerant gluten free pumpkin loving girl appreciates your recipes!!

  42. You want it five minutes ago, hahahaha!  Also, Ben is cray.  Chocolate and pumpkin ABSOLUTELY go together!  These look amazing!

  43. I took the survey! My kids love your blueberry oatmeal muffins, and they’re a huge fan of the apple cinnamon overnight oats. Thanks for being my back-to-school-breakfast-rush hero!

  44. I took the survey.  I love following your,blog.  Your recipes are easy to follow and everything I’ve tried so far has been delicious. 

  45. I took the survey! I am in love with everything pumpkin…thanks for these great recipes…looking forward to his weekend of baking ?

  46. I took the survey!  People are always bringing “goodies” to 
    work that a co-worker can never have because she is vegan
    Can’t wait to make these for her!!?

  47. I took the survey!
    Also -this is my first time commenting on a post, but I am OBSESSED with your blog. You inspire me to eat delicious and healthy food every day. Thank you for providing us with your amazing recipes, thoughts, and food photos.

    1. Hi Gayle, in the recipe notes below the instructions you’ll see guidelines for using eggs! You’ll want to use 2 eggs.

  48. I took the survey. I ate a pumpkin muffin at a friend’s house yesterday and was thinking…. it’s time for pumpkin oh yes!

  49. SO EXCITED about pumpkin season! I wish I knew where to find mini dark chocolate chips! I can usually only find big honkers, so I just chop them up a bit! I might even add some pepitas :) 
    Took the survey!!

  50. I took the survey :)
    And I can’t wait to try these! I’m transitioning my family to a plant based diet, so these will definitely be something I will make for them! Thank you for the recipe 

  51. I took the survey, thanks! Also, this recipe comes at the perfect time. Was looking for more snack options and here it is! 

  52. I took the survey!

    Also, I love all of your muffins and am excited to make these to share with a vegan friend!

  53. Can I just say I’m in love with you — I mean your recipes!
    I totally agree that these pumpkin muffins are the bomb! Pumpkin is my favorite flavor for desserts, so I’m really enjoying these healthier muffins, especially because I don’t do cane sugar. Speaking of pumpkin, my 88-year-old mother still makes me my usual pumpkin pie for my birthday every year. I have loved every pumpkin recipe you have shared. Thanks for making this one a tad more healthy. The flax egg was great and good to know in the future. And, yes, these healthy muffins drserve the chocolate chips!

    And of course I took the survey!5 stars

  54. I took the survey! I discovered Almond Breeze when looking for a milk substitute for my vegan son. I am hooked on it now too! Looking forward to baking these pumpkin beauties! I love following your recipes since they are mouthwatering and healthy!

  55. I just took the survey. It was painless and suited to me because I always use almond milk as I believe dairy isn’t good for us. Lol
    Erin, you have the same name as my daughter and when I see it reminds me of her. <3
    Thanks for another wonderful recipe!
    Gina4 stars

  56. Erin, can’t wait to try this! But have nut allergy in the house so what can the almond breeze be swapped for and still dairy free??? Thanks!

  57. Hello Erin, I took the survey, and I put Almond Milk on my grocery list. I am going to make these pumpkin muffins tomorrow.

  58. I took the survey!! And have tried MANY of your recipes!! I need to purchase almond milk so I can make these pumpkin muffins! Can’t wait to try them!

  59. I took the survey- and look forward to trying these muffins! I’m not vegan either but honestly love using flax eggs and have done so in your whole wheat blender waffles- and it worked and tasted great! Thank you for all of the wonderful healthy recipes!

  60. I took the survey! I’m going to try this recipe and see how my family likes it since my 6 year old likes chocolate.

  61. Yummerty-yummers! Thank you for making ingredients like flax seed and almond milk seem more, well…normal. My husband loves them (and LOOOOOVES pumpkin muffins) so I’m getting on the bandwagon too! I took the survey, thanks Erin!

  62. I took the survey! I love fall and fall Baking but can’t stand pumpkin flavors. I hope brands add more caramel apple or maple flavors this year

  63. This will be my second year starting the season off with Erin’s pumpkin feature! Always the best ideas, thanks. I gladly took the survey!

  64. I took the survey! I can’t believe it’s pumpkin season already! Yikes! These look like they’ll have to make an appearance in my kitchen soon. Yum!

  65. In the oven as I type and based on the looks and the ridiculous smells coming from the kitchen I know they’re gonna be awesome. Thanks for the recipe5 stars

  66. I took the survey!

    These muffins are in the oven right now. Every recipe I make from your blog is amazing so I’m sure this won’t be any exception.

  67. I had book marked the recipe and  am making 
    the recipe in a few minutes.  Then I took the survey.  Have made many of your recipes and love them.  Thank you.

  68. I just took the suvey and I cannot wait to try these!!  I get so excited  when September is here because the cooler air brings lots of delicious pumpkin recipes to try!  :)

  69. I made these today. They are moist and delicious. The only thing I did different is added more chocolate chips. I probably added 3/4 cup instead of 1/2 cup. Will definitely make these again. Simple, quick, and delicious. 5 stars

    1. Sharon, your batch sounds delicious and extra chocolatey! Thanks so much for giving the recipe a try and taking the time to report back.

  70. Looking forward to making these but minus the chips. Sorry I side with your husband. I like chocolate and pumpkin but not together. I will use pecans or pepitas.

  71. These muffins are just delicious. So soft and pumpkin-y with a lovely light texture. I used chocolate/peanut butter chips as I had them on hand.  Wonderful  fall breakfast treat, yum yum… although it was 91 here today!! It was a toss up between this and your chocolate chip pumpkin bread. That may be next!! ?5 stars

    1. HOORAY Patricia, I’m so happy to hear you loved the muffins! Thanks so much for giving them a try and reporting back. :)

  72. Can’t wait to test this recipe. Thanks for the inspiration. And yes, I love almond milk and I took the survey. I will be looking for more baking recipes that include Almond Milk now, as I am a professional baker. Thank you again.

  73. I’ve made these muffins three times for family and co-workers and everyone has told me the same thing, that they are delicious. These muffins are one of my favourite to bake and eat. They don’t take long to put together and I don’t find them to be a very heavy muffin (which I like). These muffins are awesome!5 stars

    1. WOOHOO! I truly appreciate your taking the time to leave a review on the recipes you’ve made! I’m happy to hear these were enjoyed by all!

  74. I just made these muffins and they came out as gorgeous as yours! That never happens!!! Even my husband said they look yummy. I used eggs and milk instead of the flax eggs and almond milk. I can’t wait to eat one for dessert tonight. And another for breakfast tomorrow morning. :)

    1. Jessica, HOORAY! I’m so glad you enjoyed the muffins. Thanks for taking the time to give them a try and share how it went!

  75. I took the survey – not sure if it’s too late to be entered into the drawing.
    I was looking for a pumpkin pie alternative for vegan friends coming for Thanksgiving tomorrow, and this looks perfect, plus I use to LOVE the pumpkin chocolate chip muffins my teacher made int he 7th grade. I look forward to trying this out!

  76. I made these muffins subbing ripe banana for half the coconut oil and sprinkled with pumpkin seeds and dried cranberries instead of chocolate chips on top, and they are possibly the best tasting muffins I’ve ever made. Very fluffy, and a perfect combination of pumpkin and chocolate. Thank you for the recipe!4 stars

    1. Thank you so much for sharing this awesome review and your tweaks! I’m so happy to hear you enjoyed the muffins!

  77. Hi Erin,

    I made this to share at work where a co-worker is vegan. It was a tremendous hit! Even non-vegan co-workers said they couldn’t believe the muffins were vegan; the muffins were so very moist! I followed your recipe exactly except for adding a little more spice. The batter I had made a dozen muffins and there were no leftovers. Thank you so much! I plan to explore more of your recipes.5 stars

    1. Jade, I am afraid the oil is needed in this recipe. You might try these blender banana muffins instead! They are made without any oil.

  78. These muffins turned out pretty well. They weren’t quite as sweet as I was expecting but they were still tasty. I served mine warm with peanut butter (I skipped the chocolate chips). I can even see serving the muffins with a fall soup since they are quite hearty and not as dessert-like as other muffins. Thank you for the recipe! :)4 stars

  79. Fantastically delicious, thank you! I made them vegan organic with sprouted whole wheat flour and Costco Almond milk and made my own pumpkin spice mixture. I made 3.5 times the recipe for a gathering.5 stars

  80. Hi, can you tell me if it would be ok to use regular plain flour in this recipe?

    And recommend adaptations for mini muffins?

    1. Hi Erin, yes, you can use all-purpose flour! Mini muffins will be done a lot faster than a standard-size muffin, so I recommend starting to check for doneness early, starting around half the time.

  81. Hi Erin,

    This looks delicious. I can’t wait to try it this weekend. Question, could you use chia eggs instead of flax eggs?


    1. Hi Annita! While I have not tried this recipe with chia eggs, you could experiment with it. If you decide to try it, I’d love to hear how it turns out!

  82. Love, love , love! I followed all measurements exactly, and I used semi-sweet mini chips because it was either that or dark chocolate morsels, and I thought those were too large for these delicate muffins. I waited until after people tasted them to tell them that they were vegan and whole wheat – they had no clue! Everyone loved these, as did I! Thank you so much for this recipe!5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Erika! Thank you for taking the time to share this kind review!

  83. These are divine! Thank you, thank you! I made them as minis (15 minutes to bake, makes about 32 muffins) and they turned out beautifully. My vegan friend will be thrilled!5 stars

  84. I made these this morning, using all purpose flour and regular milk (because that’s what I had on hand) I used cinnamon chips instead of chocolate chips. These we’re SO good. I have been trying to get into the pumpkin a little more and these were tender and perfectly spiced. Thank you! 5 stars

  85. These are THE BEST PUMPKIN MUFFINS ever!! I will never make something different. I added a tad less maple syrup because I hate using so much, but these are amazing! I’ve bought a ton of pumpkins to freeze just so I can make these year round. BRAVO!5 stars

    1. This makes my day!! I’m so happy to hear that this recipe was a hit, Samantha! Thank you for taking the time to share this kind review!

  86. This recipe is a taste from heaven! I used 2 of those 6 muffin XL pans and doubled all the ingredients! Used gluten-free flour (I think from Bob’s), and used Ripple Unflavored “milk”. I subbed the chocolate chips with chunky semi-sweet chocolate chunks and added walnuts! I cooked for it for 31 minutes or so (checking the batch with a toothpick) and let it sit for 20 minutes once the toothpick came out doughless ? . Oh my goodness, your recipe…SOOO MOIST. SO YUMMY, and all of it gluten-free AND vegan? You have blessed my family’s Thanksgiving! Thank you so much!5 stars

    1. This MADE my day! I’m so happy to hear that this recipe was a hit, Dee! Thank you for taking the time to share this kind review!

  87. I just made these muffins. They are very moist and delicious and they rose beautifully.

    I made three small changes – I used stevia instead of maple syrup; for the oil, I used a combination of yogurt and olive oil; also, I used walnuts instead of chocolate chips (family members have dietary restrictions). Great recipe.
    Thanks.5 stars

    1. I’m so happy to hear that this recipe was a hit, Fareeda! Thank you for taking the time to share this kind review!

  88. I love anything pumpkin so I was looking for an easy and yummy pumpkin muffin recipe, and gave this one a shot. They are SO good!! So pumpkiny and moist. I did try using 1:1 gluten free flour with this recipe and had no issues! I used the same ratio of flour as your recipe listed. 5 stars

  89. I just made these, but no matter how long I cooked them, they came out really mushy, and seem raw. Is there too much pumpkin purée? Also I used a GF flour instead, could that have been the problem? 

    1. Hi Paige, I’m sorry to hear that you had trouble with these muffins. It’s so hard to say what might’ve happened without being in the kitchen with you. I haven’t tested these with gluten free flour myself, but it should work fine. I hope you were still able to enjoy them!

  90. I just doubled this muffin recipe and wow! These are absolutely delicious. Thank you so very much for sharing, my family and I are really enjoying these! 5 stars

  91. These are fantastic! They rose beautifully and have a perfect muffin texture. The flavor is also great. Will definitely make these again! Thank you!5 stars

  92. Boy are these delicious- wonderful flavor, wonderful texture! I used raisins instead of the chips, because my mom used to make pumpkin raisin muffins when I was little. Dare I say these were better than hers? I’m allergic the coconut, so I subbed in vegetable oil, and that worked perfectly!5 stars

  93. These were delicious! They quickly disappeared in our house, with not only my vegan child eating them but the whole family enjoying them! Will make again.5 stars

  94. Followed the recipe exactly. The muffins never cooked inside. They were gooey in the inside. No matter how long I cooked them. They even started to crust hard on the outside but remained uncooked inside. Very disappointed. I was looking to serve these in the morning but for now they will serve the trash. I’ve never had this happen before.

    1. I’m sorry to hear that the muffins didn’t turn out perfectly for you, Zara. It’s so hard to say what might’ve happened without being in the kitchen with you. I (and other readers) have really enjoyed these, so I wish they would’ve been a hit for you too!

  95. Hi Erin,

    I’ve started making these muffins and I will leave a rating after I have actually made them and tasted them. I’m looking at comments for helpful tips and bummed out that many people have left 5 star ratings without even making them. That’s not helpful, and kind of defeats the point of the rating system. People can be encouraging that a recipe looks good without rating it. Just had to crab about that for a minute. I know it isn’t your fault.

    1. I hope you enjoy the muffins, Kelly! Many people who made them have left reviews as well (and loved them!), so I hope those can be helpful for you.

  96. These were very good! Made them as the recipe called for, except I subbed a few tablespoons of oil for a few tablespoons of mashed bananas. Thanks for the yummy recipe.5 stars

  97. These are the best vegan muffins I’ve made in a long time! I didn’t have flax, used chia instead; also decreased the maple syrup amount. They turned out delicious, and my daughter agrees. Perfect muffins, and I love that this recipe calls for a full cup of pumpkin. Thank You!5 stars

    1. I’ve made these two more times, and used a mix of GF + buckwheat flours; this time I used a combination of maple syrup + blackstrap molasses to total 1/3 c sweetener. Still my favorite muffin recipe, and an appreciated treat for my daughter. Fantastic to have with a bit of oatmeal for breakfast. Thanks again! (^_^)5 stars

    1. I’m sorry to hear that these muffins weren’t a hit for you, Amber. I (and many other readers) have enjoyed them, so I truly wish you would’ve too!

  98. I’ve made these muffins like 5 times in the past 4 months (quarantine baking!) I love them so much. My family was a little weary of the idea of flax eggs, but these muffins sold them.5 stars

  99. Really delicious. I was surprised at how moist they were. Whole wheat flour muffins have a tendency to be dense, but these were really good! I almost felt like I was cheating on my healthy diet and the smell in my kitchen was amazing.5 stars

  100. These are hands down the best muffins I have ever made! They are so soft and the pumpkin flavor is perfect! During the fall time I make these almost every week (and sometimes in the summer too lol). I have tried these muffins with and without chocolate chips and they’re delicious both ways! Thank you so much for the recipe!5 stars

        1. Hi Bhavana! I’ve not tested this specific recipe with almond flour but I do have an almond flour pumpkin muffin recipe. Hope this helps!

  101. Love these muffins! Definitely my go-to vegan pumpkin muffin recipe. I typically use regular whole wheat flour, and they aren’t dense or dry. But, they usually are done closer to 23 minutes. They are delicious and don’t last more than a couple days around here!!4 stars

  102. Made this recipe yesterday followed exactly, only subbing oat milk for almond. Just not a great muffin. Barely any pumpkin flavor, unpleasant gummy texture rather than a nice muffin crumb. Bummed bc I wasted some premium ingredients (1/2 cup of maple! Fancy chocolate chips…) making these….2 stars

    1. I’m sorry that this wasn’t to your tastes, Jennifer. I (and many other readers) have enjoyed the recipe, so I truly wish you would’ve too!

  103. These were the BEST vegan pumpkin muffins! I recently became vegan and this was my first vegan baking recipe I’ve tried! It was a huge success. Thank you for sharing your wonderful recipe! They are absolutely delicious and everyone in my family loves them! I used oat flour & applesauce (instead of flour & oil)! The muffins were so moist and fluffy! They had the perfect amount of sweetness as well! Thanks once again!!5 stars

  104. We moved this past summer, and I still haven’t found my go-to pumpkin muffin recipe. That led me to this recipe, which is super yummy! The kids love it, too. The muffins are moist and so scrumptious. It’s our new go-to recipe. I’ve made it 3 times in the last month.5 stars

  105. I make these muffins AT LEAST 6 times a year! This has been my go to healthy recipe for muffins for probably 3 years. I love how easy they come together, how good they are even after frozen and (especially) the flavor. Omg my house smelled heavenly today!

    Side note: don’t fret if you don’t have the exact ingredients/the muffins aren’t vegan. I used what I had today (all purpose flour, olive oil, regular eggs, etc.) and the recipe was just as perfect as always!

    Thanks, Erin, for such good family friendly recipes. I cannot even tell you how many we have on rotation!5 stars

  106. Great recipe; easily amended. I only had one can of pumpkin, but needed to double the recipe. So I used one can pumpkin, one can of carrots, and half of a banana. Then I used honey instead of maple syrup because I didnt have any on hand. I threw together a rolled oat streusel topping and it was amazingly delicious! My kids inhaled them.5 stars

  107. These are so delicious. My kids love it and I’ve made these muffins already quite a few times now. Always turn out great. Thank you for the recipe!5 stars

  108. These were great, I had to make a couple of substitutions: olive oil, spelt flour and chia seed “eggs”. Spectacular results. The lower oven temp with a longer bake time yields a just right muffin!
    I added walnuts along with the chocolate chips. Excellent recipe!5 stars

  109. I gave it a four only because I made some alterations – I used avocado and safflower oil combo-and substituted egg whites for the whole egg/flax meal portion. I also used Bob’s Red Mill 1:1 gluten free flour. I think I just made too many substitutions all at once. Next time I will use Pamela’s Pancake and Baking Mix. The Red Mill just left a gritty texture to the muffin but It was very heavy and dense. I could have baked it 25 minutes and checked, but I made jumbo muffins (6) so I went with the 28 minutes. All in all, it tasted a bit “flat”, but with will all I did, I am not surprised. It is definitely a great recipe. I just took all the good stuff out of it! (Can’t have coconut oil or eggs)4 stars

    1. Hi Cathyward, it is written out in Step 1. “Preheat the oven to 325 degrees F”. Hope you enjoy the muffins!